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Navajas-Porras B, Pérez-Burillo S, Valverde-Moya ÁJ, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation. Antioxidants. 2020; 9(12):1312. https://doi.org/10.3390/antiox9121312

Navajas-Porras, Beatriz, Sergio Pérez-Burillo, Álvaro Jesús Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Ángel Rufián-Henares. 2020. "Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation" Antioxidants 9, no. 12: 1312. https://doi.org/10.3390/antiox9121312

Navajas-Porras, B., Pérez-Burillo, S., Valverde-Moya, Á. J., Hinojosa-Nogueira, D., Pastoriza, S., & Rufián-Henares, J. Á. (2020). Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation. Antioxidants, 9(12), 1312. https://doi.org/10.3390/antiox9121312